Wednesday, November 7, 2012

Baked Pumpkin Mini Donuts

Donuts are generally not thought to be a healthy food.  Substantial amounts of fat and carbohydrate create the high calorie food.   The average glazed donut has approximately 300 calories and  4 grams of saturated fats.  Both of these numbers greatly exceed recommended intake for a breakfast or snack item.  Thus most health professionals recommend to consume donuts in great moderation.

The sweet yeast dough and sugary glaze of a donut tempt many - including myself.  Unfortunately healthier versions (ie. baked donut varieties) are far and few between. Health conscious donut lovers often resort to making their own type of baked donuts.  Hundreds of recipes are available online, however I wanted to create a recipe with the lowest possible calorie content.

Over the past few months I have had several attempts at creating the perfect "baked donut".  My originally thought was to create a "vanilla baked donut".  Once fall season emerged I realized the component that would perfect my donut - pumpkin.  The baked pumpkin mini donuts have 1/3 the calories of traditional donuts per serving and offer a taste of fall with the pumpkin puree and spices.  In fact the delightful fall flavoring and cake like texture is quite addicting.  I had a difficult time stopping at the serving size of 3 donuts, but was able.


Dry Ingredients:
½ cup whole wheat flour
½ cup white flour
1/3 cup sugar
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon cinnamon

Wet Ingredients:
 1 egg + 1 egg white
½ cup low fat light yogurt  + 1 tablespoon
½  teaspoon vanilla extract
1 tablespoon canola oil
2 tablespoon pumpkin puree

Other supplies needed:
Non-stick cooking spray
Mini donut pan


1.     Pre-heat oven to 400 degrees fahrenheit; spray mini donut pan with non-stick cooking spray
2.     Mix wet ingredients together; in a separate bowl mix dry ingredients
3.     Add wet ingredients to dry ingredients and mix well
4.     Spoon donut batter into donut pan (fill each mold about 2/3 full)
5.     Cook donuts at 400 degrees Fahrenheit for 8-10 minutes or until cooked through
6.     Topping options:  roll in sugar immediately out of oven or drizzle with glaze (milk with powdered sugar)
Can also be enjoyed plain!
Servings size: 3 mini donuts • Servings: 10 • Calories: 97.3 kcal • Protein: 2.5 g  •  Sodium: 203.5 g • Carbs: 17.7 g • Fat: 2.0 g • Fiber: 1.0 g • Sugar: 7.7 g

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